We came up with this alternative to braised rabbit as a way to eat rabbit in the summer. If possible, ask the butcher to bone a rabbit for you. Be sure to distinguish between the legs and the loins (or saddle). In Canada, asking for the kidneys is no problem. In the United States, it is hit or miss. Sometimes we like to serve the skewers with Gentleman Steak Sauce (page 251) for dipping, but they are good on their own, too. Another nice option is an easy pan jus, made by deglazing the pan with a shot of sherry, then adding 1/2 cup (125 ml) chicken stock and 2 tablespoons unsalted butter.

　　

Ingredients

Makes 6 skewers

　　1 rabbit, divided into 2 legs, 2 loins, and 2 kidneys

　　4 slices bacon, cut into 3 pieces each

　　12 pitted prunes

　　1 red onion, cut into 12 pieces

　　2 tablespoons olive oil

　　1 teaspoon salt

　　2 large sprigs rosemary

　　1 tablespoon canola oil

　　1 tablespoon unsalted butter

　　

Step 1

Bone the legs and loins. Cut each leg and each loin into 6 equal pieces; leave the kidneys whole.

　　

Step 2

Have ready 6 bamboo skewers. Thread the following onto each skewer: 1 leg piece, 1 bacon piece, 1 prune, 1 loin piece, 1 onion piece. Repeat again.

　　

Step 3

Arrange the skewers on a platter. Drizzle the olive oil evenly over the skewers, then sprinkle with the salt. Pluck the needles from the rosemary sprigs, and add a few pinches to each skewer.

　　

Step 4

Warm the canola oil and butter in a large frying pan over high heat. When the butter has melted and the fat is hot, add the skewers and cook, turning once, for 4 minutes on each side. Remove the pan from the heat and let the skewers rest for 3 minutes before serving.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.